Chicken Breasts with Mustard Sauce

By akselden

Ingredients

• 4 skinless, boneless chicken breast halves, about 1 1/2 pounds
• Salt to taste
• Freshly ground pepper, to taste
• 1 tablespoon butter
• 4 tablespoons finely chopped onion
• 1/4 teaspoon dried thyme
• 1 tablespoon red wine vinegar
• 1/4 cup dry white wine
• 1/2 cup fresh or canned chicken broth
• 2 teaspoons tomato paste
• 1/4 cup heavy cream
• 1 tablespoon Dijon Style mustard
• 2 teaspoon finely chopped parsley, optional

Preparation

Step 1

To Brown chicken:
Sprinkle chicken breast halves with salt and pepper. Heat butter in skillet and add breasts, skin side down. Cook about 6 minutes, or until browned. Turn and cook 6 more minutes. Remove chicken pieces to warm platter. Set aside.

To Make Sauce:
Add onion and thyme to skillet. Cook briefly; stirring until onion is wilted. Add vinegar and Wine, and bring to a boil. Add Chicken broth, and bring to a boil. Stir in tomato paste. Cook until reduced by half, Add cream. Bring to full rolling boil. Stir in mustard. Put sauce through a strainer, pressing to extract as much liquid as possible.

There should be about 1/2 cup. Spoon sauce over chicken pieces.